A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food the method comprising the steps of: applying a coating of an aqueous coating composition to the substrate wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100% and optional further ingredients applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate applying a batter composition to the first coating to form a batter coating and optionally applying a layer of outer crumb to the batter coating.
